Szechuan Broccoli

Name: Szechuan Broccoli
Ingredients: 3 tablespoons water; 2 tablespoons mirin or 2 tablespoons dry sherry; 2 teaspoons soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon cornstarch; 2 large bunch broccoli; 3 tablespoons vegetable oil; 1 tablespoon minced fresh ginger; 3 garlic cloves, minced; 14-12 teaspoon red pepper flakes (to taste); 1 teaspoon sesame oil

11 ingredients

8 steps

Ingredients

3 tablespoons water
2 tablespoons mirin or 2 tablespoons dry sherry
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
2 large bunch broccoli
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger
3 garlic cloves, minced
14-12 teaspoon red pepper flakes (to taste)
1 teaspoon sesame oil

Directions

1

In a medium bowl, stir together the water, mirin, soy sauce, hoisin, and cornstarch; set aside.
2

Cut the broccoli heads into florets; peel the stems and slice thin; set aside (about 14 cups cut up broccoli).
3

In a wok or large skillet, heat the vegetable oil over high heat.
4

Add the ginger, garlic, and red pepper flakes; cook, stirring 30 seconds.
5

Add the broccoli; cook, stirring, until tender-crisp, about 5 minutes.
6

Add the sauce, cook, stirring until broccoli is coated, about 1 minute.
7

Add the sesame oil; stir to coat.
8

Serve over brown or white rice.